2. Mise en Place (Meeze-ahn-
plahs)
A French phrase that means
“put in place”
The preparation and
assembly of ingredients,
pans, utensils and plates or
serving pieces needed for a
particular dish or service
period.22 Dec 07 2
3. Mise en Place (Meeze-ahn-
plahs)
Preparing the
ingredients correctly.
Gathering together the
tools needed to do the
work.
Setting up your work
22 Dec 07 3
23. TANG
- This is the
continuation of the blade
that extends into the
knife’s handle.
FULL TANG
PARTIAL TANG
RAT-TAIL TANG
22 Dec 07 23
24. HANDLE
- this should fit the
hand comfortably. An
ideal material for a knife
is the rosewood, it has no
grain and is extremely
tough.
22 Dec 07 24
25. RIVETS
- are metal fasteners
used to secure the tang to
the handle.
22 Dec 07 25
26. BOLSTER
- is the collar or shank
of the knife that meets the
blade to the handle.
22 Dec 07 26
27. SHARPENING AND
HONING
STONES are used to
sharpen the edge once it
has grown dull through
ordinary use. STEELS are
used to remove the burrs
on a knife after sharpening
and to realign the edge on
your blade as you work.22 Dec 07 27
29. TRIMMING AND
PEELING
Use peelers to remove thin
skins from carrots, potatoes
and similar items. (It works
in both directions)
Use a pairing knife to
trim or remove stems
and ends from vegetables
and fruits.22 Dec 07 29
30. CHOPPING AND
MINCING
- the term chopping is
sometimes used
interchangeably with
mincing, but minced foods
are generally cut into a
finer size.
22 Dec 07 30
31. CHOPPING AND
MINCING
Trim the root and stem
ends and peel the item if
necessary.
Slice or chop the food at
nearly regular intervals
until the cuts are relatively
uniform.
22 Dec 07 31
32. CHIFFONADE (shiff-en-
odd)
Roll individual leaves
into tight cylinders or
stack them before
cutting.
Use a chef’s knife to
make very fine, parallel
cuts for a fine, even22 Dec 07 32
33. JULIENNE AND
BATONNET
Julienne and batonnet are
long rectangular cuts.
Julienne – (1/8 x 1/8 x 1 to 2
inches) or (4 x 4 x 25 to 50
mm)
Batonnet – (¼ x ¼ x 2 ½
inches) or (6 x 6 x 50 to 62
mm)22 Dec 07 33
34. DICE
Dicing produces a cube-shaped
cut.
Brunoise – (1/8 inch or 4 mm)
Small dice – (1/4 inch or 6
mm)
Medium dice – (1/2 inch or 12
mm)22 Dec 07 34